Gnocchi with Walnut-Arugula Pesto

Resistant starch: 2 grams


4 servings (serving size: 2 cups gnocchi-arugula mixture)

Recipe Time

Prep: 5 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 358
Fat 25 g
Satfat 10 g
Monofat 10 g
Polyfat 4 g
Cholesterol 41 mg
Protein 14 g
Carbohydrate 21 g
Sugars 1 g
Fiber 2 g
Sodium 605 mg


6 cups loosely packed arugula, divided
1 1/4 cups (1 1/2 ounces) freshly grated Parmesan cheese, divided
1/4 cup walnuts
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons olive oil
1 tablespoon water
1 (14-ounce) package frozen store-bought potato gnocchi


1. Place 4 cups arugula, 1 cup Parmesan cheese, walnuts, salt, and pepper in a food processor and pulse until incorporated, 30 seconds. With motor running, drizzle in olive oil and water, and process until smooth, another 30 seconds, adding more water by the tablespoonful if necessary.

2. Cook gnocchi according to package directions; drain. Return gnocchi to pot and add pesto.

3. Divide remaining 2 cups arugula among 4 bowls and toss with the gnocchi. Sprinkle with remaining Parmesan and serve immediately.


The CarbLovers Diet,


April 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note